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Che bap (Vietnamese sweet corn, tapioca and coconut)
Che bap can be served chilled, warm or at room temperature (personally, I like it warm). Serve in small bowls drizzled with coconut cream and sprinkled with toasted sesame seeds.
Course
Dessert, Snack
Cuisine
Vietnamese
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
2
ears
sweet corn
1
pandan leaf
⅓
cup
white sugar
¼
teaspoon
salt
⅓
cup
quick-cooking tapioca pearls
½
cup
coconut milk
½
cup
coconut cream
toasted sesame seeds
Instructions
Using a sharp knife or vegetable peeler, shave the corn kernels and set aside.
Pour six cups of water into a pot, add the corn cobs and pandan leaf, and boil for ten minutes.
Remove the corn cobs and pandan leaf, and discard.
Add the corn kernels to the boiling water.
Add the sugar and salt, and stir.
Boil for five to ten minutes then stir in the tapioca pearls and coconut milk.
Cook, stirring often, until thickened.
Taste and add more sugar or salt, or both, as needed.
Ladle the
che bap
into bowls, drizzle coconut cream on top and sprinkle in toasted sesame seeds.